Organic Lion's Mane Mushroom Culture Block
€19,95
Easily harvest your own Lion's Mane — also known as bearded tooth mushroom, pom-pom mushroom, or Hericium erinaceus. This striking mushroom forms white pom-pom-like clusters made up of soft spines, with a tender texture and a delicate, subtly briny flavor often compared to crab or lobster.
- Variety: Lion's Mane, Hericium erinaceus, bearded tooth mushroom, pom-pom mushroom.
- Yield: up to 1–1.5 kg (approx. 2.2–3.3 lb) of fresh mushrooms over 2 to 3 harvests.
- Composition: water, wood sawdust, cereals including alfalfa, lime, and Lion's Mane mycelium.
- Net weight: approx. 4.8 kg (about 10.6 lb).
- Dimensions: approx. 25 x 20 x 20 cm (about 10 x 8 x 8 in).
- Uses: cooking, drying, culinary processing, or preparing mushroom extracts.
- Origin: Belgium (Mycosphere)
Download our instruction manual
Note: yield figures are estimates based on our production experience. They are not guaranteed, as productivity depends heavily on growing conditions: temperature, humidity, ventilation, light, and the grower's experience.
🍄 The variety: Lion's Mane
Lion's Mane is one of the most unusual mushrooms to grow. Unlike oyster or shiitake mushrooms, it doesn't form a classic cap but instead a rounded white mass that gradually develops small spines (known as teeth, or hydnums).
Its texture is tender, melt-in-the-mouth, and fibrous, with a mild, delicate flavor. It's especially prized pan-fried, shredded, in fritters, in vegetarian "crab cakes," in sauces, or simply sautéed with garlic and butter.
Lion's Mane is a little more sensitive than classic oyster mushrooms. It needs high humidity but doesn't like being wetted directly. Dry drafts, temperature swings, or a lack of humidity can cause it to yellow prematurely.
Our quality commitment
We produce our mycelium under laboratory conditions, ensuring varietal purity and optimal quality.
We produce our mycelium in a 100% organic way, and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.
📦 Using the fruiting block
If you can't use the block right away, keep it in the refrigerator for about 2 weeks. Lion's Mane can fruit year-round, but it generally gives the best results in cool to moderate conditions, between 12 and 20°C (54–68°F).
For this variety, we recommend fruiting the mushrooms through small openings in the bag. This keeps moisture in the substrate while guiding the mushrooms out.
- Place the block in a bright room, but out of direct sunlight.
- Push the air out of the bag thoroughly so the plastic stays close to the substrate.
- Make 1 to 2 cross-shaped slits about 4–5 cm (1.5–2 in) on the sides of the block, at the level of the substrate.
- Avoid making too many openings: fewer openings generally give larger mushrooms that are easier to keep moist.
- Maintain high humidity around the block, ideally between 85 and 95%.
- Ventilate regularly, but avoid direct drafts, which dry out young mushrooms.
If the surrounding air is dry, place the block in a small greenhouse, a grow box, or under a clear plastic bag with a few small holes punched in it. In that case, remove the plastic once or twice a day to refresh the air.
Avoid spraying young Lion's Mane directly. It's better to humidify the air around the block or the walls of the growing chamber. The mushrooms should stay in a humid atmosphere but not be constantly wet.
Use our minispray or our professional foggers to maintain enough humidity around the block.
⚙️ Growing parameters
| Fruiting temperature | 12–20°C (54–68°F). Ideal: 15–18°C (59–64°F) |
| Relative humidity | 85–95% |
| Primordia appearance | About 7 to 14 days after opening, depending on conditions |
| Time to harvest | About 5 to 10 days after the young mushrooms appear |
| Ventilation / CO₂ | Regular ventilation. Ideally around 500 to 1000 ppm. |
| Light | Indirect light, about 500 to 1000 lux |
| Number of harvests | 2 to 3 harvests, with a rest period between each |
Good to know: if Lion's Mane yellows quickly, the air is often too dry, the temperature too high, or the mushrooms have been wetted directly. If the shape becomes very branched, coral-like, or loose, it may indicate a lack of fresh air.
🌱 Where to grow it
Grow your block indoors: kitchen, cellar, garage, laundry room, or a lightly heated space. Lion's Mane needs a little light to form well, but you should avoid direct sunlight, radiators, and dry drafts.
The goal is to maintain a humid, stable atmosphere around the block. A small grow greenhouse, a grow box, or a fruiting chamber can help you get better results.
🔄 Harvesting
Harvest Lion's Mane when the spines are about 5 mm (roughly ¼ in) long and the mushroom is still nicely white to light cream. If you wait too long, the spines lengthen, the texture becomes drier, and the mushroom can yellow.
To harvest, gently grasp the mushroom at the base and twist it off. You can also cut it cleanly with a clean knife. Remove any leftover pieces on the substrate to prepare for the next harvest.
The first harvest is usually the most abundant. Later harvests are often smaller but can still produce fine mushrooms if the block stays well hydrated.
📦 Storage
Lion's Mane is more delicate than king oyster (eryngii) or shiitake. Keep it in a paper bag in the refrigerator and ideally use it within 3 to 5 days of harvest.
For longer storage, you can dry it, grind it into powder, freeze it after cooking, or use it in your culinary preparations.
Legal notice for Belgium: "Organic growing substrate: pasteurized and inoculated mushroom-farm substrate" (Derogation No. EM470.J). Do not consume the substrate.
🍳 Cooking tips
Lion's Mane is easy to cook. Its fibrous texture lets you shred it by hand or slice it into thick pieces. It's excellent pan-fried, grilled, breaded, in sauces, or in vegetarian recipes where you're looking for a tender, satisfying texture.
For a simple preparation: tear the mushroom into pieces, sauté it over medium-high heat with a little oil or butter, then add salt, pepper, garlic, parsley, soy sauce, or lemon at the end of cooking. Cooking it until nicely golden concentrates the flavors and gives a great texture.
💡 Tips for later harvests
After the first harvest, let the block rest for a few days while keeping humidity up. To encourage a second or third harvest, you can:
- rehydrate the block by soaking it overnight in clean water, then drain it well before returning it to cultivation;
- apply a light cold shock by placing the block in a cool spot overnight — in the refrigerator or a cold room;
- check that the openings haven't dried out;
- maintain high humidity, without wetting the young mushrooms directly.
Legal notice for Belgium: "Organic growing substrate: pasteurized and inoculated mushroom-farm substrate" (Derogation No. EM470.J). Do not consume the substrate.
Frequently Asked Questions
